Summary: This cake would be at home on a brunch table but I cannot resist it with a cup of coffee or tea in the afternoon. It all started with me fancying a little afternoon tea and wanting to make something with the yoghurt and pineapple I needed to use up but I didn’t want to use coconut and I didn’t want an upside down cake. It might seem like an unusual combination but I can assure you it works together beautifully.
Ingredients
- 270g plain flour
- 90g brown sugar plus 2 tblsp extra
- 1/4 cup maple syrup plus extra to drizzle
- 1 tblsp baking powder
- 1 tsp bicarb soda
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1 cup greek or natural yogurt (low or no fat ok)
- 1/4 cup flavourless vegetable oil
- 1 tsp vanilla
- 1 pineapple, peeled, chopped and patted dry
- 100g pecans
Instructions
- Preheat oven to 180C and grease a 23cm square cake tin.
- Add the flour, sugar, cinnamon, baking powder, bicarb soda and salt to a bowl, stir together and set aside.
- Whisk egg, yogurt, maple, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir until just combined. Be careful not over mix, think of it as muffin mix.
- Fold in pineapple and spoon batter into the prepared tin.
- Combine pecans and the remaining sugar in a small bowl and sprinkle over the batter.
- Bake the cake until the top is golden and a skewer inserted in the center comes out clean about 50 to 55 minutes.
- Drizzle the top with maple syrup and allow to cool in the tin on a wire rack for about 20 minutes. Cut into squares and serve warm.
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